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. 2022 Mar 10;11(6):796. doi: 10.3390/foods11060796

Table 3.

Consumption intention of cured loins. Results are presented as a percentage of consumers and the standardized residuals.

Marinades Control Nitrite S. xylosus
Wine-based 67.3 (0.82) 1 53.8 (−2.31) 68.3 (1.04)
Water-based 49.0 (−3.43) 76.0 (2.83) 68.3 (1.04)

1 Values in brackets are the standardized residuals.